Pumpkin coconut pie

Pumpkin coconut pie recipe (modified from Libby's recipe on back of can):

1 can pumpkin
12 oz. of a can of Thai Kitchen premium coconut milk
2 eggs
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg

Mix dry ingredients. Beat eggs in separate bowl. Add pumpkin, then dry ingredients, then the coconut milk (use as much of the thick coconut milk, leaving most of the clear milk).

Nut pie crust:


1/2 cup walnuts
1/2 cup almonds
1 tablespoon of honey
1 tablespoon of butter

Put all ingredients in food processor until it becomes almost like a paste. Press into pie pan, being careful not to go to high. (The nuts like to brown a little more quickly than the pie, so it works perfectly if the nuts go just above the pie filling).

Pour pie filling into nut crust.

Bake at 425°F for 15 minutes, reduce heat to 350°F for an additional 40-50 minutes or until a toothpick inserted comes out clean.